Veal (or Pork) Scallopini with Lemon

I have always loved Scallopini, sauted in lots of butter, but that's no longer allowed. This dish is actually just as good, with many fewer calories, and almost no fat or cholesterol.



1+1/2 pounds veal scallops
1 whole pork tenderloin, cut into 1-inch slices

Place the scallops or slices of pork between two layers of waxed paper. Using a meat mallet (or any other heavy, flat instrument that's handy) pound the pieces until they are less than 1/4-inch thick.
flour (enough to coat the meat)
1 egg white (or, 1 whole Omega 3 egg) lightly beaten
seasoned breadcrumbs, OR the couscous coating
from Fish Fillets with Couscous Crust

Put the flour into a shallow dish. Put the beaten egg into another shallow dish. Dip the meat into the flour; then into the egg. Allow the excess to drip off. Pat the breadcrumbs or couscous into the meat to coat all over. Refrigerate until ready to cook.
2 tsp lemon zest
3 Tbsp fresh lemon juice
6 thin slices zested lemon
1 Tbsp dry white wine
1 tsp dried tarragon

1 Tbsp extra-virgin olive oil

Grate the zest from half a lemon, then slice it into 6 thin slices. Juice the other half into a cup so you can remove the seeds.

Heat the olive oil in a non-stick skillet. Put the meat pieces in the skillet and saute quickly on one side. Turn the meat and sprinkle with the lemon zest. Saute for another minute, or until the meat is lightly browned.

Add the lemon juice, wine and tarragon to the pan. Turn the scallops several times to coat well. Simmer for 2-3 minutes.

Serve immediately.
Serves 4 adapted from Into the Light: A Low Stress, Low Fat Cookbook by
The Mood Disorders Association of Ontario